Prep 30 mins
Cook 5 mins
This dish goes well with steamed rice, as the sauce from the curry is divine, or you can mop it up with some french baguette. The key is the freshness of the mussels.
- 2 stalks lemongrass, just use inner softer bits, roughly chopped
- 2 green birds'-eye chilies, chopped
- 5 cm piece ginger, peeled and chopped
- 3 kaffir lime leaves, roughly chopped
- 1 bunch coriander, roots
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 tablespoon fish sauce
- 1 teaspoon sugar
- 1 lime, juice only
- 1 tablespoon vegetable oil
- 1 kg mussels, cleaned, de-bearded, rinsed (discard any mussels that do not close when tapped gently)
- 400 ml light coconut milk, you can substitute with the normal ones
- 2 tablespoons chopped fresh coriander leaves
- Put lemongrass, chili, ginger, kaffir lime leaves, coriander roots, ground cumin, ground coriander, fish sauce, sugar, lime juice into a food blender, and blend together until smooth. Adjust the seasoning of the paste to your own taste.
- Heat oil in a large sauce pan, make sure the sauce pan has a lid. When the oil is hot, add the curry paste into the pan, and fry it for a couple of minutes.
- Add coconut milk, and bring it to boil. Once boiled, add the mussels, cover the pot with the lid, and turn the heat down to medium. Let it simmer for 3-5 minutes or until the mussels have all opened.
- Turn the heat off, and divide the mussels into two portions. Sprinkle the fresh coriander on the top and serve immediate.